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    RUSTIC BACON BISCUITS
    from "Small-Batch Baking" by Debby Maugans Nakos

    These biscuits are tender and fluffy and flaked with bits of bacon. They are always a hit, whether you split them and sandwich in a fried egg, slather them with peanut butter and jelly, serve them with a vegetable cheese omelet, or just grab one on the run to the office.

    Makes 2 or 3 biscuits; serves 2
    INGREDIENTS (CLICK TO BUY)

    2 thin slices (about 1 ounce) smoked bacon
    1 tablespoon unsalted butter, melted
    1/2 cup all-purpose flour
    1/2 teaspoon baking powder
    1/8 teaspoon baking soda
    1/4 teaspoon salt
    1 tablespoon cold unsalted butter, cut into 6 pieces
    3 to 4 tablespoons cold whipping (heavy) cream

    Pan required:
    1 baking sheet

    Print recipe
    PREPARATION

    1. Place the bacon in a skillet over medium heat, and sauté until crisp. Transfer the bacon strips to paper towels and allow them to drain. Pour 1 1/2 teaspoons of the bacon drippings into a small bowl and freeze it until the drippings are solid, 10 to 15 minutes. Finely chop the cooked bacon and set it aside.
    2. Place a rack in the center of the oven and preheat the oven to 450°F. Brush the melted butter over a 6-inch-square area on the baking sheet. Set the baking sheet aside.
    3. Place a large fine-mesh sieve over a medium-size bowl. Place the flour, baking powder, baking soda, and salt in the sieve, and sift into the bowl. Scoop out the solid bacon drippings with a teaspoon, and drop them onto the dry ingredients. Add the butter pieces. Cut the drippings and butter into the flour mixture with a fork by dragging the tines of the fork through the flour, pressing the tines to the bottom of the bowl, until the remaining lumps are no larger than small peas. Toss in the chopped bacon. Sprinkle 3 tablespoons of the cream over the mixture, and toss lightly with the fork just until the dough begins to holds together. If necessary, sprinkle the remaining 1 tablespoon cream over the dough to make it hold together as a soft dough.
    4. Flour your hands, and lightly knead the dough in the bowl 5 or 6 times. Lightly flour a cutting board, place the dough on it, and pat the dough out to form a 5 x 2 1/2-inch rectangle, about 1/2 inch thick. Cut out 2 biscuits with a 2 1/2-inch round cutter. If you wish, form the scraps into a third biscuit.
    5. Place the biscuits on the buttered square on the baking sheet. Bake until the biscuits are golden, 10 to 15 minutes.
    6. Remove the baking sheet from the oven and serve hot or warm.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Berkshire Extra-Thick Cut Nitrate-Free Bacon - $11.99/lb
     6 pc per pack
     
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
     
      Organic Valley Heavy Whipping Cream - $2.99/ea
     1 pint
     
    You May Already Have
      Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.29/ea
     2lb
     
      Davis Double Acting Baking Powder - $3.19/ea
     10oz
     
      Arm & Hammer Baking Soda - $1.19/ea
     16oz
     
      Morton's Regular Salt - $0.99/ea
     26oz
     
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